Vietnam Food Guide: What to Eat, Where to Eat and How Vietnamese Cuisine Changes From North to South

Vietnam is a country where food should be planned as seriously as sightseeing. A trip can begin with a bowl of phở bò in Hanoi, continue with bún bò Huế and bánh bèo in Hue, move to cao lầu in Hoi An, and finish with cơm tấm and hủ tiếu in Ho Chi Minh City. These are not simply different dishes with different names. Vietnamese cooking changes noticeably from one region to another, with differences in seasoning, herbs, sauces, noodles, cooking methods and even the time of day when certain dishes are traditionally eaten.

A good Vietnam food trip therefore should not be built around a list of famous restaurants. It should be built around what each destination does particularly well. Hanoi is where you should pay attention to broths, grilled pork and delicate seasoning. Hue rewards travelers who enjoy spicy food, small steamed dishes and elaborate combinations. Hoi An has its own group of dishes that are difficult to reproduce elsewhere. Southern Vietnam is broader, sweeter and heavily influenced by ingredients such as coconut, sugar and fresh herbs.

The Most Important Food Rule in Vietnam: Eat the Dish Where It Belongs

You can find phở in almost every Vietnamese city, but that does not mean every bowl tastes the same.

A Hanoi phở bò tends to emphasize a clear, aromatic broth and restrained seasoning. A southern version is often accompanied by more herbs and bean sprouts and can taste sweeter. Similarly, bún bò Huế is most meaningful in Hue, cao lầu makes the most sense in Hoi An, and cơm tấm is deeply associated with Southern Vietnam.

If you have only one opportunity to try a particular dish, eat it in the place where it developed its strongest identity.

Hanoi: Start With Breakfast

Hanoi is one of the best cities in Vietnam for travelers who want to understand how Vietnamese people eat throughout an ordinary day. Breakfast is often noodle-based, lunch can be a grilled or rice dish, and evening brings an enormous choice of street food, beer, snacks and desserts.

The city’s Old Quarter is particularly useful for food exploration because many dishes can be reached on foot without needing long journeys between meals.

Phở Bò

Phở is the obvious starting point, but do not treat it as just another noodle soup.

A good bowl of phở bò combines flat rice noodles, thinly sliced beef, aromatic broth, herbs and condiments. The broth is the heart of the dish. In Hanoi, the flavor is generally cleaner and less sweet than many versions served farther south.

Order it in the morning when you want to experience the dish in the traditional rhythm of the city.

If you enjoy beef, try phở tái for rare beef or choose a combination bowl if you want several cuts.

Bún Chả

If phở is Hanoi’s most internationally recognized dish, bún chả may be the dish that best represents a Hanoi lunch.

Grilled pork patties and slices of pork belly are served with rice vermicelli, herbs and a sweet-sour fish sauce mixture. Instead of receiving everything as one bowl of soup, you combine the noodles, meat, herbs and dipping sauce as you eat.

The smoky pork is particularly important. A good bowl should have noticeable grilled aromas rather than simply tasting like boiled meat.

Chả Cá

Chả cá is another Hanoi specialty worth seeking out.

Chunks of fish are cooked with turmeric, dill and herbs and usually served with noodles, peanuts and a strongly flavored fermented shrimp paste or fish sauce-based accompaniment.

The dish is particularly interesting for travelers who want something different from the usual noodle soups.

Bún Thang

Bún thang is much more delicate than bún chả.

It combines rice vermicelli with chicken, egg, mushrooms and a carefully prepared broth. The dish is associated with Hanoi’s traditional cooking style, where several ingredients are prepared separately and arranged carefully rather than simply thrown into one bowl.

Xôi

For an inexpensive and filling breakfast, try xôi, sticky rice prepared with different toppings.

Depending on the version, you may find mung bean, peanuts, sesame, chicken, pork or other savory ingredients.

It is particularly useful on mornings when you want something substantial before a full day of sightseeing.

Hanoi Street Food Is About Timing

Do not assume that every dish is available all day.

Some Hanoi foods are strongly associated with breakfast, while others appear around lunchtime or become more interesting after sunset.

A practical food day could look like:

7:30 a.m. — Phở bò

10:30 a.m. — Vietnamese coffee

12:30 p.m. — Bún chả

3:30 p.m. — Chè or bánh

6:30 p.m. — Chả cá

9:00 p.m. — Bia hơi and snacks

This is far more realistic than trying to eat six full meals.

Vietnamese Coffee Deserves Its Own Section

Coffee is not simply a drink between meals in Vietnam.

The traditional cà phê sữa đá combines strong coffee with sweetened condensed milk and ice.

Cà phê đen đá is black coffee over ice.

Cà phê trứng, or egg coffee, is strongly associated with Hanoi. It combines coffee with a creamy egg-based topping that resembles a dessert.

For hot weather, iced coffee is particularly useful. For a slower morning in Hanoi, egg coffee provides a completely different experience.

Do not drink coffee immediately before a major food tour if you are sensitive to caffeine.

Northern Vietnam Beyond Hanoi

Northern cuisine becomes increasingly diverse as you travel toward the mountains.

In mountain provinces, you may encounter grilled meats, sticky rice, smoked products, bamboo-cooked dishes, mountain herbs and ingredients associated with different ethnic communities.

In Ha Giang, food can be quite different from Hanoi. Thắng cố, corn-based dishes, smoked meats and various forms of grilled food reflect the highland environment and cultural diversity.

In Sapa, look for grilled skewers, salmon from the cooler highland climate, hotpot and regional specialties rather than spending every meal searching for the same dishes you ate in Hanoi.

The point of traveling north is not to find another version of Hanoi cuisine. It is to see how ingredients and cooking traditions change as the landscape changes.

Central Vietnam: Smaller Dishes, Stronger Seasoning

Central Vietnam is where many travelers begin to notice a major shift in Vietnamese food.

Hue, Da Nang and Hoi An have distinctive culinary identities, and Central cooking often makes greater use of chili, fermented seafood, concentrated dipping sauces and carefully assembled small dishes.

Hue: The City for Serious Food Travelers

Hue deserves more than one meal.

The former imperial capital developed an elaborate food tradition, including refined dishes associated with court cuisine as well as inexpensive everyday foods that became deeply connected with the city.

If you enjoy trying several small dishes instead of ordering one large meal, Hue is one of the best places in Vietnam.

Bún Bò Huế

Start with bún bò Huế.

This is a spicy beef noodle soup with thick round rice noodles, lemongrass, chili and a deep, aromatic broth. Depending on the bowl, it can include beef, pork and other traditional ingredients.

Compared with phở, it is more assertive.

The broth is spicier, the noodles are thicker and the overall flavor is stronger.

If you normally avoid chili, ask about the spice level before ordering.

Bánh Bèo

Bánh bèo are small steamed rice cakes served in little dishes and topped with ingredients such as dried shrimp, scallion oil and crispy pork pieces, with dipping sauce added as you eat.

They are small enough that you can order several varieties of Hue snacks in one sitting.

Bánh Nậm

Bánh nậm is a thin steamed rice cake traditionally prepared with shrimp and pork and wrapped in banana leaves.

It is soft, fragrant and much lighter than fried street food.

Bánh Lọc

Bánh lọc has a chewy tapioca wrapper and usually contains shrimp and pork.

The texture is one of its main attractions.

Together, bánh bèo, bánh nậm and bánh lọc create an excellent introduction to Hue’s snack culture.

Hue Vegetarian Food

Hue also has a strong vegetarian food tradition.

Vegetarian travelers should not assume that every dish described as vegetarian is automatically free from fish-based ingredients. Vietnamese cooking frequently uses fish sauce, shrimp paste and other fermented seafood products.

If you need completely vegetarian food, communicate clearly with the restaurant and confirm the ingredients before ordering.

Hoi An: Eat the City Through Its Signature Dishes

Hoi An is one of the easiest destinations in Vietnam for a food-focused traveler because several famous dishes are closely associated with the city.

The compact Ancient Town also makes it possible to combine food exploration with walking.

Cao Lầu

Cao lầu is probably the first dish you should order in Hoi An.

It uses thick noodles, sliced pork, herbs, greens and crispy pieces, with only a small amount of concentrated liquid rather than a large bowl of broth.

Its distinctive noodle texture is part of what makes the dish special.

The dish is so strongly connected with Hoi An that eating it elsewhere can feel like eating a completely different dish.

White Rose Dumplings

Bánh bao bánh vạc, commonly known as white rose dumplings, are delicate steamed dumplings associated with Hoi An.

The translucent wrapper is folded into a flower-like shape and traditionally filled with shrimp.

They are small, elegant and ideal as part of a meal containing several different Hoi An dishes.

Hoi An Chicken Rice

Cơm gà Hội An combines seasoned rice with shredded chicken, herbs, onion and other accompaniments.

It looks simple, but the quality of the rice and chicken makes a significant difference.

This is an excellent lunch option when you want something more substantial than noodles.

Hoi An Bánh Mì

Hoi An’s bánh mì is famous for its crisp bread, pâté, meats, pickled vegetables, herbs and sauces.

Do not order just one bánh mì for the entire trip.

Try one in Hoi An, then compare it with a version in Hanoi or Ho Chi Minh City.

The differences in bread, fillings, seasoning and sauces are part of the fun.

Da Nang: A Strong Food City in Its Own Right

Da Nang is not simply a place to sleep between Hue and Hoi An.

The city has a substantial food culture of its own.

Mì Quảng

Mì Quảng uses wide rice noodles, a small amount of concentrated broth, herbs, peanuts, meat or seafood and crispy rice crackers.

Unlike phở, the noodles are not swimming in soup.

You mix the ingredients together so that the noodles pick up the flavors of the broth, herbs, peanuts and toppings.

Bánh Tráng Cuốn Thịt Heo

This dish combines thin slices of pork with rice paper, fresh vegetables, herbs and a strong dipping sauce.

You assemble each roll yourself.

The contrast between soft rice paper, vegetables, pork and fermented sauce makes it particularly enjoyable for travelers who like interactive meals.

Seafood

Da Nang’s coastal location makes seafood an obvious choice.

Look for grilled squid, prawns, clams, oysters, fish and other seafood depending on the season.

For seafood restaurants, ask about the price before ordering by weight, especially when selecting large fish, lobster or other premium items.

Southern Vietnam: Sweeter, More Tropical and More Diverse

Southern Vietnamese cooking generally uses more sweetness, coconut, fresh herbs and tropical ingredients than Northern cuisine. Ho Chi Minh City also acts as a huge culinary crossroads, bringing dishes and cooking traditions from many parts of Vietnam into one city.

Ho Chi Minh City: Eat More Than Once Per Day

Ho Chi Minh City is one of Vietnam’s best destinations for travelers who want variety.

You can eat a traditional rice dish in the morning, noodles at lunch, seafood in the evening and finish with dessert or street snacks.

Cơm Tấm

Cơm tấm, or broken rice, is one of the defining dishes of Southern Vietnam.

The classic combination includes grilled pork, broken rice, pickles, scallion oil and sweetened fish sauce. Some versions add steamed egg meatloaf, pork skin or a fried egg.

It works for breakfast, lunch or dinner and is one of the easiest dishes for a first-time visitor to understand.

Hủ Tiếu

Hủ tiếu is a Southern noodle dish that comes in several versions.

The noodles may be served in broth or dry, with pork, shrimp, seafood and herbs depending on the preparation.

If you have already eaten several bowls of phở, hủ tiếu gives you a very different noodle experience.

Bánh Xèo

Vietnamese bánh xèo is a crisp rice-flour pancake filled with ingredients such as shrimp, pork and bean sprouts.

You normally cut it into pieces, wrap it with herbs and vegetables and dip it into fish sauce.

The Southern version is often larger and more generously filled than versions found farther north.

Gỏi Cuốn

Fresh spring rolls are a lighter choice when you want vegetables, herbs, rice noodles and shrimp or pork without a heavy meal.

They are particularly useful during hot weather.

Do not confuse them with fried spring rolls. Gỏi cuốn are fresh and soft, while chả giò or fried spring rolls are crisp.

Chợ Lớn: Chinese-Vietnamese Food Culture

Ho Chi Minh City’s Chợ Lớn area offers another layer of Vietnamese food.

Here you can find dishes influenced by Chinese-Vietnamese communities, including noodle soups, roasted meats, dumplings, rice dishes and herbal drinks.

If you are interested in food history, this area is worth visiting because it demonstrates how Vietnamese cuisine has developed through migration and cultural exchange.

The Mekong Delta: Coconut, Freshwater Fish and Tropical Ingredients

Food in the Mekong Delta is closely connected with rivers, gardens and agricultural production.

Depending on the province, you may encounter:

Elephant ear fish

Freshwater prawns

Snakehead fish

Coconut-based dishes

Fresh tropical fruit

Rice-based snacks

Rice noodles

Caramelized fish

The Delta is particularly good for travelers who want to see where ingredients come from rather than only eating them in a city restaurant.

Phu Quoc: Seafood and Island Specialties

Phu Quoc is known for seafood and fish sauce production.

A seafood meal can include grilled squid, prawns, shellfish, fish and other catches depending on availability.

One dish worth seeking out is bún quậy, a Phu Quoc specialty in which rice noodles are served with a mixture of seafood and a freshly prepared dipping sauce.

For seafood, always check whether prices are listed per dish or by weight.

Vietnamese Fish Sauce: The Ingredient You Will Meet Everywhere

Nước mắm is fundamental to Vietnamese cooking.

It appears in dipping sauces, marinades, soups and many prepared dishes.

The flavor can be strong when tasted directly, but it becomes much more balanced when mixed with sugar, lime, chili, garlic and water.

If you dislike strong fermented flavors, tell your guide or restaurant staff. There are plenty of Vietnamese dishes that do not require fermented shrimp paste or strongly flavored sauces.

Shrimp Paste: Try It or Skip It?

Mắm tôm, fermented shrimp paste, has a powerful aroma.

It is used in dishes such as bún đậu mắm tôm and certain northern specialties.

For adventurous food travelers, it is worth trying at least once.

For sensitive eaters, the smell can be intense.

You do not need to force yourself to eat it. Vietnam has thousands of dishes, so there is no shortage of alternatives.

Vietnamese Herbs Are Part of the Dish

One major difference between Vietnamese food and many Western versions is the importance of fresh herbs.

You may encounter:

Thai basil

Vietnamese coriander

Mint

Perilla

Culantro

Shiso-like herbs

Bean sprouts

Lettuce

These are not always decorative.

They are intended to be eaten with the noodles, meat, pancakes or rolls.

If a plate of herbs arrives with your meal, start with a small amount and discover which flavors you enjoy.

How Vietnamese Meals Are Usually Balanced

A Vietnamese meal often combines several contrasting elements:

Salty

Sweet

Sour

Spicy

Fresh

Crispy

Soft

This balance is why Vietnamese food can feel light even when the meal contains meat, noodles or rice.

For example, a rich grilled pork dish can be balanced with herbs, pickles and acidic dipping sauce.

A fried pancake becomes lighter when wrapped in lettuce and herbs.

A noodle soup gains freshness from herbs and lime.

Rice, Noodles or Bread?

Vietnamese food is not simply about noodles.

You will encounter three major carbohydrate groups throughout the country:

Rice

Rice noodles

Bread

Rice appears as steamed rice, broken rice, sticky rice and rice paper.

Noodles come in many shapes and textures, from flat phở noodles to round bún and thick cao lầu.

Bánh mì represents the influence of French baking traditions adapted into distinctly Vietnamese street food.

If you travel for two weeks, deliberately rotate between these categories.

Vietnamese Breakfast Is Different From a Western Breakfast

Do not expect breakfast to revolve around eggs, cereal or toast.

Vietnamese breakfast can be:

Phở

Bún bò Huế

Xôi

Bánh mì

Cơm tấm

Noodle dishes

A bowl of hot noodle soup at 7:00 a.m. is completely normal.

For travelers who want to experience Vietnamese eating habits rather than simply eat international hotel food, breakfast is one of the easiest opportunities.

Street Food Safety: Use Common Sense, Not Fear

Street food is one of the best reasons to visit Vietnam, but basic food-safety habits are sensible.

Look for stalls with:

High customer turnover

Food cooked in front of you

Ingredients stored appropriately

Clean preparation areas

Separate raw and cooked ingredients where possible

Hot food served hot

A busy stall is not automatically safe, but a constant stream of customers usually means ingredients are being used quickly.

Avoid food that has been sitting uncovered for a long time in the heat.

Don’t Drink Tap Water

For most visitors, bottled or properly filtered water is the safer choice.

Use bottled water for drinking and check that the seal is intact when purchasing it.

Ice at established restaurants and hotels is generally manufactured commercially, but travelers with particularly sensitive stomachs can simply avoid ice during the first few days.

If You Have a Sensitive Stomach

Your first day does not need to be a competition.

Start with familiar foods.

Choose freshly cooked meals.

Avoid eating enormous quantities of unfamiliar ingredients immediately.

Drink plenty of water.

If you want to try street food, choose busy vendors where dishes are cooked directly in front of you.

Once your stomach adjusts, become more adventurous.

Vegetarian Food in Vietnam

Vegetarian travelers can eat well in Vietnam, particularly in larger cities and destinations with established tourism infrastructure.

Look for the word “chay”, which means vegetarian.

However, confirm ingredients if you require strict vegetarian food because some sauces may contain fish or seafood.

Useful phrases include:

Tôi ăn chay — I am vegetarian.

Không thịt — No meat.

Không cá — No fish.

Không nước mắm — No fish sauce.

For strict vegan travelers, clearly explain that you do not eat eggs, milk, fish sauce or other animal products.

Vegan Travelers

Vegan food is increasingly accessible in major Vietnamese cities.

Hanoi, Hoi An, Da Nang and Ho Chi Minh City have many vegetarian restaurants and cafés.

Traditional Vietnamese vegetables, tofu, mushrooms, rice noodles, rice paper and fresh herbs provide plenty of possibilities.

The challenge is less about finding vegetables and more about checking sauces and cooking ingredients.

Travelers With Food Allergies

If you have a serious allergy, prepare a written explanation of your allergy in Vietnamese before traveling.

This is particularly useful for allergies to:

Peanuts

Shellfish

Fish

Eggs

Milk

Soy

Gluten

Do not assume that removing one visible ingredient makes a dish safe. Sauces, broths and marinades may contain ingredients that are not immediately obvious.

How Much Does Food Cost in Vietnam?

Vietnam offers an unusually wide range of food prices.

A simple street-food dish can be inexpensive, while a meal at a high-end restaurant can cost many times more.

A useful approach is to divide your food budget into three categories.

Street food and simple eateries: ideal for trying several dishes without spending much.

Mid-range restaurants: better seating, broader menus and more predictable service.

Fine dining: modern Vietnamese cuisine, premium ingredients, wine pairing and international-level presentation.

Current food guides commonly place many simple street-food dishes in the tens of thousands of Vietnamese dong, while restaurant prices vary enormously depending on location and quality.

Vietnamese Desserts

Vietnamese desserts are often lighter and less dairy-heavy than Western desserts.

Try:

Chè

Bánh chuối

Bánh flan

Sticky rice with mango

Sweet corn pudding

Coconut desserts

Fresh tropical fruit

Chè

Chè is a broad category rather than one specific dessert.

It can contain beans, jelly, coconut milk, fruit, sticky rice, tapioca pearls and other ingredients.

Some versions are served hot and others cold.

Ask what is inside before ordering if you dislike beans or coconut.

Tropical Fruit You Should Try

Vietnam is excellent for fresh fruit.

Depending on the season, look for:

Mango

Rambutan

Mangosteen

Dragon fruit

Longan

Pomelo

Jackfruit

Passion fruit

Durian

If you have never tried mangosteen, it is one of the easiest fruits to recommend to first-time visitors.

Durian is another story.

You will either love it or wonder why anyone eats it.

Beer and Vietnamese Drinking Culture

Bia hơi is one of Hanoi’s most recognizable drinking experiences.

It is light, inexpensive draft beer traditionally associated with casual street-side drinking.

Vietnam also has an increasingly sophisticated craft beer scene, particularly in Hanoi, Ho Chi Minh City and Da Nang.

If you do not drink alcohol, order fresh fruit juice, iced tea, coffee or other non-alcoholic drinks instead.

Vietnamese Tea

Tea is deeply integrated into Vietnamese hospitality.

Green tea is commonly served after meals or when guests visit someone’s home.

You may also encounter lotus tea and other scented teas.

Tea is not simply a beverage; offering tea can be part of social etiquette.

How to Order Food Without Speaking Vietnamese

You do not need to speak Vietnamese fluently.

A phone translation app can help, but learning the names of a few dishes is even better.

Start with:

Phở

Bún chả

Bún bò Huế

Cao lầu

Mì Quảng

Cơm tấm

Bánh mì

Gỏi cuốn

Then point to the ingredients you want or use a photograph.

In busy street-food settings, keeping your order simple can be easier than explaining a complicated custom meal.

The Best Way to Experience Vietnamese Food

A food tour can be particularly useful during the first two days of a trip.

Instead of randomly choosing restaurants, a knowledgeable guide can introduce you to several dishes, explain how they are eaten and help you understand ingredients that may otherwise be unfamiliar.

After that, you will have enough confidence to explore independently.

For travelers staying in Hanoi, a women-led private food experience by motorbike or on foot can also combine transportation, neighborhood exploration and multiple food stops in one evening.

A Seven-Day Vietnam Food Route

If food is one of your main reasons for visiting Vietnam, build the trip around culinary differences rather than trying to eat the same dishes everywhere.

Days 1–2: Hanoi — Phở bò, bún chả, chả cá, bánh cuốn, egg coffee and Hanoi desserts.

Day 3: Hue — Bún bò Huế, bánh bèo, bánh nậm, bánh lọc and bánh khoái.

Days 4–5: Hoi An and Da Nang — Cao lầu, Hoi An chicken rice, white rose dumplings, mì Quảng, bánh mì and seafood.

Days 6–7: Ho Chi Minh City — Cơm tấm, hủ tiếu, bánh xèo, gỏi cuốn, Vietnamese coffee and Southern desserts.

This route works because the food changes noticeably as you travel south rather than giving you seven days of variations on the same menu.

A 14-Day Food-Focused Vietnam Journey

With two weeks, you can slow the pace down and add more regional experiences.

Days 1–3: Hanoi — Explore breakfast culture, Old Quarter street food, traditional dishes, coffee and an evening food tour.

Days 4–5: Northern mountain region — Try regional specialties, grilled foods, sticky rice and highland ingredients.

Days 6–7: Hue — Focus on bún bò Huế, steamed dumplings, vegetarian dishes and traditional Hue cuisine.

Days 8–9: Hoi An — Cao lầu, chicken rice, white rose dumplings, bánh mì and countryside food experiences.

Days 10–11: Da Nang — Mì Quảng, bánh xèo, pork rolls and seafood.

Days 12–14: Ho Chi Minh City and Mekong Delta — Cơm tấm, hủ tiếu, Southern street food, tropical fruit, river-region dishes and Vietnamese coffee.

The result is not simply a list of meals. It becomes a journey through the evolution of Vietnamese flavors.

What You Should Not Do on a Vietnam Food Trip

Do not spend the entire trip eating at international restaurants.

Do not assume the most famous restaurant is automatically the best example of a dish.

Do not order ten dishes at once because they all look interesting.

Do not avoid street food entirely because you are worried about hygiene.

Do not eat only phở and bánh mì because they are familiar.

Do not ignore breakfast.

Do not judge Vietnamese food after one meal.

Most importantly, do not expect Northern, Central and Southern Vietnamese cuisine to taste the same.

The Dishes Worth Prioritizing

If you have very limited time, start with these:

Hanoi: phở bò, bún chả, chả cá, bánh cuốn, egg coffee.

Hue: bún bò Huế, bánh bèo, bánh nậm, bánh lọc.

Hoi An: cao lầu, cơm gà, white rose dumplings, bánh mì.

Da Nang: mì Quảng, bánh tráng cuốn thịt heo, seafood.

Ho Chi Minh City: cơm tấm, hủ tiếu, bánh xèo, gỏi cuốn.

Mekong Delta: freshwater fish, coconut dishes, tropical fruit and regional noodle dishes.

Phu Quoc: bún quậy and fresh seafood.

Final Vietnam Food Guide Advice

The best Vietnamese food experience is not about checking twenty famous dishes off a list. It is about noticing how the food changes as you move through the country.

Northern Vietnam rewards travelers who appreciate clear broths, subtle seasoning and carefully balanced dishes. Central Vietnam is more intense, with chili, seafood, fermented sauces and small, beautifully prepared specialties. Southern Vietnam becomes sweeter, more tropical and more influenced by coconut, fresh herbs and the many communities that have shaped the region’s food culture.

Give yourself enough time to eat breakfast outside the hotel, stop for coffee, try street food, sit down for a proper meal and finish the evening with something sweet. Vietnam’s food culture is not a side activity between attractions—it is one of the most effective ways to understand the character of each destination.

For travelers who want the food experience to be built directly into their itinerary, Vietnam Women Travel – Premium Private Tours Led by Women can arrange private journeys combining Hanoi street food, Central Vietnam specialties, Hoi An culinary experiences, Southern Vietnamese cuisine, private transportation and carefully selected dining experiences.